1. Preheat oven to 375. Place whole garlic heads and peppers in a baking dish and bake for 40 to 45 minutes, until garlic is tender and pepper skins have browned. Remove from oven and set aside until cool enough to handle.

2. Slice off tops of garlic and squeeze puree into a small bowl. Stir in parsley, thyme and marjoram to form a paste and set aside. Peel peppers, halve lengthwise, remove seeds, and slice into long, thin strips.

3. Preheat broiler. Slice zucchini and eggplant lengthwise into 1/2-inch slices and arrange on a baking sheet. Lightly brush or spray slices with olive oil and season with salt and pepper. Broil 3 minutes on each side, or until tender and lightly browned. Remove from oven and set aside.

4. Line a long, narrow terrine or loaf pan with plastic wrap, leaving extra overhanging on all sides to cover top, later. Fit a few eggplant slices into terrine, pressing to cover bottom. Next, fit in layers of pepper strips, zucchini, and cheese, pressing each layer slightly to level and adhere it to the one before. Spread garlic paste over cheese. Repeat layers, ending with eggplant. Fold plastic wrap over top layer, press to level, and refrigerate for at least 2 hours. Unmold and cut into 1-inch slices to serve.

Makes 8 servings.

Comments:

This is a superb recipe. I made a variation of it by scooping out the eggplant, cook with garlic, cook ground lamb and sirloin, then folowing the recipe,alternate layers of eggplant with meat. then stir tomato sauce into layers in a marblized fashion. Continue with recipe as above. I refrigerate for three days, eat cold or hot with french bread, salad and red wine.Anonymous, Location not stated.

I just submitted the lamb and meat variation on a theme. THank you for accepting it. In addition when the 'purple cake' is cut it is an art form. Also a must use is olive oil. thanks RR
rusty rodriguez, Location not stated.